Island Lemon Pie
Watch the recipe video
Everything in the pie was pretty much always in the pantry; in those days lemons weren’t available all year round, so Ma would always have a jug of that commercial lemon juice in the fridge. We use fresh lemons now.
If the pie seems familiar - that’s because it is… There is a family of citrus pies that use condensed milk as the base for their fillings. Variations include the ‘Atlantic Beach Pie’ that you’ll find in the mid-south American Atlantic coast, the ‘Key Lime Pie’ is also a close cousin. Some will use graham crackers, arrowroot biscuits, or saltines (Harkers Island Lemon Pie) for the crust. Some put the meringue on top, some leave it out altogether. They are all variations on the same theme, nothing is new, nothing is right, and they all derive from the same place.
- For the crust:
- 7 oz (195g) ‘Social Tea’, or ‘Marie’ biscuits
- 1/2 cup (125 mL) frozen unsalted butter
- 3 Tbsp (45 mL) granulated sugar
- For the filling:
- 10 oz (300 mL) can condensed milk
- 4 eggs, separated
- 1/2 cup (125 mL) lemon juice (2-3 lemons)